INGREDIENTS

For the Black Sticky Rice

For the Coconut Cream

½ cup coconut cream

2 tsp. granulated sugar

1 tsp. salt

1 tbsp. corn flour

4 tbsp. cold water

For Assembly

1 mango, peeled and sliced

1 kiwi, peeled and sliced

Coconut flakes, for garnish

DIRECTIONS

Soak the rice in cold water overnight, or in warm water for 5 hours. Place the black rice and water in a medium sized saucepan and bring to a boil, uncovered for approximately 30 minutes, or until water is 90% evaporated, stirring often.

Lower the heat to medium, and stir in sugar, salt, coconut milk and vanilla. Stir until sugar and salt is fully dissolved and remove from heat.

In a small saucepan, heat all the ingredients “for the coconut cream” over medium heat, whisking until mixture becomes thick but still pourable.

To serve, spoon black sticky rice into a bowl, pour desired amount of coconut cream over top and top with fresh kiwi, mango and coconut flakes.